Saturday, November 13, 2010

Aromatic Grilled Lamb Chops

I think all of us have our own distinct ways of marinating the type of meat we intend to cook. My favorite marinate concoction, especially for lamb chops, would be a mixture of rosemary, garlic, lemon zest and juice, chopped mint leaves, parsley, olive oil, and sea salt. Marinate the lamb chops for at least 6 hours or overnight, if possible. Remember to bring the marinated lamb chops to room temperature before grilling. If you love lamb, do try making these mouth-watering Aromatic Grilled Lamb Chops. Enjoy!

Aromatic Grilled Lamb Chops


8 Rib Lamb Chops, trimmed off excess fat

3 Cloves Garlic, skin-on
4 Sprigs Fresh Rosemary Leaves
1 tsp Maldon Sea Salt
A Handful of Fresh Mint Leaves (about 2 to 3 sprigs), finely chopped
5 – 6 Sprigs of Italian Flat-Leaf Parsley, finely chopped
1 Lemon, zest
Juice of ½ of Lemon
Freshly Ground Black Pepper
5 Tbsp Olive oil

Lemon Wedges


In a pestle mortar or a food processor, coarsely pound or process together the garlic, rosemary leaves, and sea salt. Add in the mint leaves, parsley, lemon zest, lemon juice, black pepper, olive oil, and whisk well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the chops with the lid closed, until the chops are cooked to your desired doneness. Remove the chops from the grill and let rest for about 3 minutes. Serve warm with lemon wedges.


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  1. Rosemary and mint goes well with lamb. nice

  2. That lamb chops looks so good. Thanks for sharing another wonderful recipe.


  3. Thanks for this grilled lamb chops recipe. They sound (and look) great!


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